Sang Choi Bao

1.

Remove your lettuce cups from the lettuce, keeping them whole. Place in a bowl of cold water in the fridge while you make the filling

2.

Drain the bamboo shoots and water chestnuts and set aside

3.

Add olive oil and sesame oil to a large pan or work, over medium – high heat. Add carrot, green beans and spring onion and cook for a few minutes until softened. Add the minced garlic, ginger and Chinese five spice and continue to stir

4.

Add the mince meat, breaking it up with a spoon and cook until browned

5.

Add the Chinese rice wine, chilli and water chestnuts and continue to stir. If you find the mixture sticking to the bottom, turn the heat down to medium

6.

Add the soy sauce and honey and stir. Taste your mixture - if it needs more salt, add more soy sauce, if it’s too salty, add more honey, if it needs more flavour, add some more Chinese five piece

7.

Divide the mixture by 4 into your lettuce cups and garnish with fresh coriander, bean sprouts, cashews and sesame seeds (optional)